6 Servings 20 min Cook
4 Large (7-1/4" to 8-/1/2" long) Carrots
1/4 Large Onions
2 Cup Fresh Cilantro
4 Cup Vegetable Broth
Chop the onion.
Chop the carrots into 1" pieces.
Place the carrots, onion, vegetable broth and cilantro into a large saucepan.
Bring to a boil, and cook until the carrots are tender, about 10 minutes.
Remove from heat and allow to cool slightly.
Puree the soup until smooth, using a blender or food processor.
Reheat before serving if necessary.
